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KMID : 0380620130450010040
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Korean Journal of Food Science and Technology
2013 Volume.45 No. 1 p.40 ~ p.46
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Quality Chracteristics of Dinner Roll Added with Lyophilized Sweet Potato Powder and Its Effect on the Blood Glucose Level
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Mo Eun-Kyung
Kim Seung-Mi
Jegal Sung-A
Choi Young-Sim
Song Chil-Suk
An Sang-Lan
Lee Myung-Ho
Sung Chang-Keun
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Abstract
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The present study was performed to increase the availability of sweet (Ipomoea batatas) and to develop dinner
roll with the reducing ability of blood glucose levels. Different contents of lyophilized sweet potato powder (SPP) were
added in dinner roll. Compare to the control group, batter density, a value, hardness, and cohesiveness of the SPP-treated
groups were significantly increased while dough expansion rate, baking loss rate, L value, and Hue angle were significantly
decreased. Twenty four Sprague-Dawley rats were administered with the SPP-treated diet for 4 weeks after diabetes was
induced with the injection of streptozotocin. The blood glucose concentration of the SPP-treated group was significantly
lower than that of the control. Although the SPP-treated groups possessed the ability of reducing blood glucose level, the
sensory qualities were inferior to the control. Thus, follow-up study was required to improve the sensory characteristics as
well as the texture properties.
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KEYWORD
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Sweet potato (Ipomoea batatas), dinner roll, blood glucose, sensory qualities, texture property
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